Chifferini Pasta with Tomato & Miso Sauce Recipe | Abel & Cole
Chifferini Pasta with Tomato & Miso Sauce
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Prep: 10 mins
Cook: 25 mins
East meets west in this special sauce, where miso is the magic ingredient, its umami edge bringing out the rich sweetness of organic tomatoes, with a kick of heat from fresh ginger. Served stirred through al dente curls of chifferini pasta.
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501 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 2 garlic cloves
  • A thumb of ginger
  • 1 lemon
  • 400g vine tomatoes
  • 1 tbsp brown rice miso
  • 200g chifferini pasta
  • 1 tbsp balsamic vinegar
  • 60g Hugh's summer salad leaves
  • A handful of Thai basil, leaves only
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Fill your kettle and boil it. Peel and finely chop the onion. Warm ½ tbsp oil in a pan over a medium heat and add the onion. Season with salt and pepper and fry, stirring often for 8 mins till glossy but not browned. If it starts to pick up any colour, turning the heat down.

  • 2.

    While the onion fries, peel and grate the garlic and ginger. Finely grate the zest from the lemon. Dice the tomatoes.

  • 3.

    Stir the garlic, ginger and lemon zest into the onion. Add 1 tbsp of the brown rice miso. Cook, stirring, for 2 mins. Tip in the tomatoes, stir well and pop a lid on the pan. Simmer for 15 mins, stirring for every so often, till the tomatoes have broken down and formed a thick sauce.

  • 4.

    While the sauce simmers, pour hot water from the kettle into a large pan. Add a pinch of salt and bring back to the boil. When the water is boiling, add the chifferini and simmer the pasta for 8 mins till tender but with some bite.

  • 5.

    While the pasta simmers, whisk 1 tbsp balsamic vinegar with ½ tbsp olive oil and a pinch of salt and pepper to make a dressing. Toss the salad leaves with the dressing.

  • 6.

    Drain the pasta and tip back into the pan. Taste the tomato and miso sauce. Add a squeeze of lemon juice or a pinch of salt and pepper if you think it needs it. Pour the sauce into the pan with the pasta and toss to mix, then divide between 2 warm plates. Serve with the salad on the side, garnished with Thai basil leaves.

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